Sourdough Starter

1 package active dry yeast or 1 cake fresh yeast
2 cups warm water
2 cups flour
Dissolve the yeast in the 2 cups of warm water. Add the 2 cups of flour and
place in a bowl made of glass, crockery or pottery (not metal). Let it sit
in a warm place for 3 or 4 days.

When the mixture begins to ferment, skim off the top. The "crust" on top
will be quite thick, and may have to be skimmed way down. Add enough flour
and water to make a consistency of paste.

After you have made your starter, you can continue to use it for about 3 days
at room temperature without reworking it, and for about a week if it is
refrigerated. But never allow it to freeze. When reusing a refrigerated
sour dough, let it stand for about 1 hour before mixing the bread.

To keep the yeast alive, add more flour and water, but never add more at one
time for each cup of sour dough than 1 cup of 85* water and 1 cup of sifted
flour. Then beat them until smooth. Let this rise for 3 hours. In about 2
days, but no sooner, you can increase the sour dough in the same way, if you
like. Continue to skim off the top of the mixture as it "works."